Quinoa, chickpeas (garbanzo beans) and pistachios add protein and healthy fat to this simple and seasonal kale salad, making it a favorite side dish or vegetarian main meal.
Course Salad
Cuisine Mediterranean
Keyword quinoa salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6servings
Calories 299kcal
Ingredients
2cupscooked quinoa
2cupschopped kale, ribs removed
1 15ouncecan garbanzo beans, drained
5-6clementine oranges, peeled and sliced
⅓cupchopped pistachios
⅓cuppomegranate seeds
3tablespoonsextra virgin olive oil
1tablespoonpomegranate molasses
1tablespoonfresh orange juice
1garlic clove, pressed or minced
2teaspoonssumac, divided
1teaspoondried mint, crushed
1teaspoonkosher salt
Freshly ground black pepper
¼cupchopped fresh mint
Instructions
In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.